Vienna Lager 3A

Category 3 European Amber Lagers are more exciting and flavorful than the previous two categories in the BJCP style guidelines.  History has it that this beer was developed by Anton Dreher and has become nearly extinct in the land of its origin.  Thankfully the style continues to be made in Mexico; the style immigrated there with Austrian brewers in the late 1800s.  Many of today's examples are using adjuncts which lessen the rich malt complexity of the traditional examples.  Traditionally the beer was made with a Vienna malt and a triple decoction brewing process. 

Aroma:  Moderately rich German malt aroma.  Light toasted malt aroma may be present.  Clean lager character, no fruity esters or diacetyl.  Noble hop aroma may be low to none. Caramel aroma is inappropriate.

Appearance:  Light reddish amber to copper color. Bright clarity. Large, off-white, persistent head.

Flavor:  Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. Some toasted character from the use of Vienna malt. No roasted or caramel flavor. Fairly dry finish, with both malt and hop bitterness present in the aftertaste. Noble hop flavor may be low to none.

Mouthfeel:  Medium light to medium body.  Moderate carbonation.  Moderately crisp finish.  May have a bit of alcohol warming.

Comments:  American versions can be a bit stronger, drier and more bitter, while European versions tend to be sweeter. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden American Dark Lagers.

Numbers:  IBUs (Bitterness) 18-30, SRM (color) 10-16, OG (potential) 1.046-1.052, FG (finish) 1.010-1.014, ABV 4.5- 5.5%

Examples:  Great Lakes Eliot Ness, Boulevard Bobs 47 Munich- Style Lager, Negra Modelo, Capital Wisconsin Amber

Vienna malt provides a lightly toasty and complex, melanoidin-rich malt profile. As with Oktoberfests, only the finest quality malt should be used, along with Continental hops (preferably noble varieties). Moderately hard, carbonate-rich water. A brewer can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. This beer does pair well with Mexican food, as the malt sweetness helps off set some of the spiciness in traditional Mexican food.  Many times Negra Modelo  is served with a lime, which is not really necessary in my opinion.  When made properly this is a good style of beer to enjoy.

QC Beerguy